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A chocolate tart topped with whipped cream and grated chocolate

Mississippi mud pie

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2.772 stars based on 66 ratings

This Mississippi mud pie is a classic American dessert.  Why not try it for a dinner party dessert or post summer BBQ treat.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the pastry

For the filling

  • 175g 6¼ oz Butter (unsalted)
  • 4 4 Egg(s) (free range) lightly beaten
  • 4tbsp 4tbsp Cocoa powder
  • 175g 6¼ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 175g 6¼ oz Dark chocolate 70% cocoa solids, melted
  • 2tsp 2tsp Coffee granules
  • 300ml 10⅛ fl oz Double cream whipped

For the topping

  • 300ml 10⅛ fl oz Double cream whipped
  • 50g 1⅞ oz Dark chocolate 70% cocoa solids, grated

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.

    Ingredients for this step

    • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
    • 25g 1 oz Cocoa powder
    • 150g 5⅜ oz Butter (unsalted)
  2. Classic mode Step 2

    Stir in the sugar and enough water to form a soft dough.

    Ingredients for this step

  3. Classic mode Step 3

    Wrap the dough in clingfilm and chill for 15 minutes.

  4. Classic mode Step 4

    Heat the oven to 190°C (375°F, gas mark 5). Grease a 23 cm/9″springform flan tin.

  5. Classic mode Step 5

    Line the tin with the dough, pressing it into the base and sides. Line the dough with baking paper and baking beans. Bake ‘blind’ for 15 minutes.

  6. Classic mode Step 6

    Remove the beans and paper and cook for a further 10 minutes until crisp. Reduce the oven temperature to 160°C (325°F, gas mark 3).

  7. Classic mode Step 7

    For the filling, beat the butter and sugar in a mixing bowl and gradually beat in the eggs and cocoa powder.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted)
    • 175g 6¼ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 4 4 Egg(s) (free range) lightly beaten
    • 4tbsp 4tbsp Cocoa powder
  8. Classic mode Step 8

    Beat in the melted chocolate and coffee, followed by the cream. Pour the mixture into the pastry case and bake for 30-40 minutes until set.

    Ingredients for this step

    • 175g 6¼ oz Dark chocolate 70% cocoa solids, grated
    • 2tsp 2tsp Coffee granules
    • 300ml 10⅛ fl oz Double cream whipped
  9. Classic mode Step 9

    Cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

  10. Classic mode Step 10

    For the topping, whisk the cream until thick and spread over the top of the pie. Sprinkle with grated chocolate and chill until ready to serve.

    Ingredients for this step

    • 300ml 10⅛ fl oz Double cream whipped
    • 50g 1⅞ oz Dark chocolate 70% cocoa solids, grated